ServSafe Manager Exam(80 Questions)

what should you do when taking a food order from customers who have concerns about food allergies

What temperature should the water be for manual dishwashing?

A food handler just finished storing a dry food delivery, which step was done correctly?

What should be done with food that has been handled by a food handler who has been restricted or excluded from the operation due to illness?

Single use gloves are not required when

What should a food handler do to make gloves easier to put on?

What should food handlers do after leaving and returning to the prep area?

What rule for serving bread should food handlers practice?

What does the L stand for in the FDA'S ALERT tool?

What is the minimum internal cooking temp for chicken breasts?

What factors influence the effectiveness of a chemical sanitizer?

Ready to eat TCS foods prepped in house must be date marked if it is held for more than how many hours?

What is the minimum internal cooking temperature for a veal chop?

Why should food temperature be taken in 2 different locations?

What causes Preschool age children to be at risk for foodborne illness?

How should staff make sure the chemical sanitizer being used on a food prep surface is at the correct strength?

When can a glass thermometers be used?

A tuna salad removed from the cooler at 9 am and put out for a buffet at 11 am. By what time must the tuna salad be served or thrown out?

What practice should be used to prevent seafood toxins from causing foodborne illness?

What should a server do after clearing a table?

What must food handlers do when handling ready to eat food?

What is the first step in developing a HACCP plan?

A Food handler has cooled a container of chili to 70 degree F in 1 hour. How much time is left to cool the chili to 41?

Nursing home staff are creating a new menu for a breakfast item for residents and their family members. What item is not safe to serve?

What practice is useful for preventing Norovirus from causing foodborne illness?

What condition promotes the growth of bacteria?

What is the purpose of hand antiseptic?

When can a food handler diagnosed with jaundice return to work?

Parasites are commonly associated with what food?

When should a food handler with a sore throat and fever be excluded from the operation?

Which organization includes inspecting food as one of its primary responsibilities?

What must an operation do before packaging fresh juice on-site for later sale?

Which item is a potential physical contaminant?

What strategy can prevent cross-contamination?